Side Dish

A Healthy Side of Pasta
10-17-2012
Whole-wheat and gluten-free noodles take hold in foodservice operations.
Quinoa Pilaf
10-02-2012
Sweet Potato Wedges with Parsley Salad
10-02-2012
Jalapeño Honey Mustard Slaw
10-02-2012
White Bean Patty
09-20-2012
Quinoa Cakes
09-20-2012
Recipes from Home: Mom’s Dinner Rolls
09-17-2012
Roasted Tomato Salsa, Fredericksburg City Public Schools
09-11-2012
Fresh vegetables lead the way in this mild salsa.
Sautéed Green & Yellow Wax Beans with Garlic
08-28-2012
Roasted Shoepeg Corn & Edamame Medley
08-23-2012
Potatoes Rioja-Style with Chorizo
08-21-2012
Veggie Straws
08-20-2012
Golden Pineapple Slaw
08-20-2012
Kale Crisps
07-25-2012
Charleston Red Rice
07-25-2012
Super Grain Pilaf, Case Western Reserve University
07-10-2012
Substituting super grains for white rice makes this pilaf pack a punch.
Sweet Potatoes Candy Roasted
06-12-2012
Caramelized Cauliflower with Lemon Zest, Red Chilies and Parsley
05-22-2012
Cabbage Patch Meals
05-17-2012
Cruciferous vegetables add flavor, nutrition and a “bite” to meal service.
Cajun Red Beans and Rice
04-24-2012

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